Pita bread is associated with middle Eastern and north African baking and with kebab shops who stuff meat and salad into the flat pouch.
Despite its origins in Arabian countries, pita is an integral aspect of European bread making. Known as pita in the Balkans and Greece, pizza in Italy and pide in Turkey, the common denominator for a successful flat bread is a hot airy oven.
Not as well known is the flat bread of Bosnia-Herzegovina and Serbia, a deliciously soft pouch made with milk (and no oil) called lepinje.
1 kg strong white flour 20 g yeast 15 g sugar 30 g salt 150 ml lukewarm water 500 ml lukewarm milk
Put yeast, sugar and one tablespoon of flour in 75ml warm water. Stir and leave to rise, about half an hour depending on the heat in the kitchen.
Sift the flour into a bowl, add yeast mixture and milk, knead for 10 minutes.
Leave to rise for an hour.
Make into seven balls, leave for ten minutes.
Shape with palm of hand into long teardrops. Cut squares into the dough. Wash with warm water, cover and leave for half an hour.
Heat oven to 250°C.
Sprinkle each pouch with black sesame seeds and dust with flour.
Bake in batches, until the breads have puffed and turned a red-brown colour, about eight minutes.
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